Cantonese Clay Pot Fish with Tofu

Name: Cantonese Clay Pot Fish with Tofu
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 4
Ingredients: 1 lb fish filets or collars; 8 oz Firm tofu; 7-8 dried shiitake mushrooms; 1/4 head iceberg lettuce; 1/4 cup sliced carrot; 3 slices fresh ginger; 2 scallions; 3 cloves garlic cloves; 3 tbsp neutral oil; 3 tbsp cornstarch; 1 tbsp all-purpose flour; 2 tbsp Shaoxing wine; 1 tbsp oyster sauce; 1 tbsp chee hou sauce; 2 tsp light soy sauce; 1/2 tsp sesame oil; 1/8 tsp white pepper powder; 1/2 tsp salt; 2 tbsp water

Tender fish, tofu, shiitake mushrooms, and aromatics simmer in a glossy Cantonese-style sauce, then finish bubbling hot in a clay pot. It is savory, comforting, and perfect with steamed rice for a satisfying seafood dinner.

Servings4 Portions

Prep Time120 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

fish filets or collars
1 lb
Firm tofu
8 oz
dried shiitake mushrooms
7
iceberg lettuce
0.3 head
sliced carrot
0.3 cup
fresh ginger
3 slices
scallions
2
garlic cloves
3 cloves
neutral oil
3 tbsp
cornstarch
3 tbsp
all-purpose flour
1 tbsp
Shaoxing wine
2 tbsp
oyster sauce
1 tbsp
chee hou sauce
1 tbsp
light soy sauce
2 tsp
sesame oil
0.5 tsp
white pepper powder
0.1 tsp
salt
0.5 tsp
water
2 tbsp

Step-by-Step Instructions

Place the dried shiitake mushrooms in a bowl and cover with 2 cups hot water. Soak for about 2 hours, or until fully softened. Squeeze out excess liquid, trim away any tough stems, halve the mushrooms, and reserve 1 cup of the soaking liquid, leaving any grit behind.

Rinse the fish pieces and pat them very dry. In a bowl, combine the fish with 2 tbsp cornstarch, flour, 1 tbsp Shaoxing wine, salt, and 1/4 tsp sesame oil. Toss until evenly coated, then marinate for at least 30 minutes or refrigerate overnight.

Make the sauce by mixing the reserved mushroom soaking liquid with the remaining 1 tbsp Shaoxing wine, oyster sauce, chee hou sauce, light soy sauce, 1/4 tsp sesame oil, and white pepper. Stir well and set aside.

Heat a wok over high heat until very hot, then add the neutral oil and swirl to coat the surface. Add the fish pieces in a single layer, working in batches if needed so they do not crowd.